Digital BW, The Print

13 inch rolls of any kind of media are about 2.5 times more expensive 
per square foot than other width rolls.  If one were to purchase a 24" 
roll and cut it into one 13" and one 11" roll, you'd have two rolls of 
media ideal for the 1280, 1800, 2200, 2400, and other 13" printers.  
Since those printers are usually limited to a maximum print length of 
44", you could cut the required length off the roll to avoid the 
problem of pulling media off a heavier roll than the printer was 
designed to handle.  However, using some trashed rolls from a former 
employer, I have not figured out how to cut the rolls and get a clean 
cut.  Table saws or band saws leave a ragged edge.

Does anyone know how to cut a 100 foot roll of media like Epson 
Professional Glossy and get a clean, sharp edge?

Thanks!

Bob Marsolais

--- In DigitalBlackandWhiteThePrint@yahoogroups.com, "Bob Marsolais" <bob@...> wrote:
>
> 13 inch rolls of any kind of media are about 2.5 times more expensive 
> per square foot than other width rolls.  If one were to purchase a 24" 
> roll and cut it into one 13" and one 11" roll, you'd have two rolls of 
> media ideal for the 1280, 1800, 2200, 2400, and other 13" printers.  
> Since those printers are usually limited to a maximum print length of 
> 44", you could cut the required length off the roll to avoid the 
> problem of pulling media off a heavier roll than the printer was 
> designed to handle.  However, using some trashed rolls from a former 
> employer, I have not figured out how to cut the rolls and get a clean 
> cut.  Table saws or band saws leave a ragged edge.
> 
> Does anyone know how to cut a 100 foot roll of media like Epson 
> Professional Glossy and get a clean, sharp edge?
> 
> Thanks!
> 
> Bob Marsolais

Bob:
I have successfully used a high tooth-count chop saw. Make sure you wrap the area you 
are going to cut with masking tape.

Yes the edge is not quite as sharp as from a slitter, but not bad--a very slight fuzz.

John Nollendorfs

> I have successfully used a high tooth-count chop saw. Make sure you wrap the area you 
> are going to cut with masking tape.
> Yes the edge is not quite as sharp as from a slitter, but not bad--a very slight fuzz.
> John Nollendorfs

I saved an old post from "magick246 David" about cutting roll paper using a chop saw and 
a Freud LU85R012 12", 96-Tooth Alternate Top Bevel Red Perma-SHIELD Blade. These 
blades are a few bucks at $115.00. I just check Amazon...

Here's his post David's (magick246) post:

"I wouldn't recommend a band saw. The blades that you commonly find on a
band saw have far too aggressive a tooth form as well as having too much
set. Like a rip blade with a lot of hook. The problem of cutting straight
would not be solved by using a guide as band saw blades are not set
accurately. If you must use one, you can correct the set inequities by
pushing a piece of wood through and see which way the blade drifts, then by
putting a wood block on one side and a sharpening stone on the other correct
the tendency to drift by stoning away the excess side. You can then get
results by clamping a piece of wood for a fence on the table. But really I
would forget the band saw, it just doesn't seem the tool for the job with
the blades that I have seen.

I think that a chop or table saw is a better alternative, however a high
tooth count blade is not the whole story. I would again recommend a Freud
blade that is for plywood. Mine are 12" 96 tooth crosscut, I think
alternate tooth bevel (ATB) tooth form. They are Freud's commercial line
and they are red and teflon coated. They are really slick and they rip and
cut plex really good as well. I would also think some of the high end mitre
blades like the ones made by Forrest might even be better, they cut so clean
they leave a glossy surface when crosscutting hardwood. but they are more
pricey.

I somehow remember that large print shops have some method of cutting roll
paper with a purpose made blade, but the rest has faded away into the past.
I hesitate to say that I heard that the blade had no teeth rather a
sharpened knife edge. Maybe someone here knows something about that.

David"